Clarified oxtail stock
Print RecipeIngredients
- 3 l oxtail double consommé/jelly
- Whites of 3 organic eggs
- 250 g lean minced beef (chuck, blade)
- 350 g ‘garniture aromatique’(carrots, celery, leek, parsley, tomatoes and chervil)
Instructions
1
Heat the stock to 60-70°C.
2
Wash, clean and chop the vegetables and herbs for the ‘garniture aromatique’.
3
Beat the egg whites until they form stiff peaks.
4
Mix the beaten egg whites, beef and vegetables in a casserole dish.
5
Add the stock, stirring with a whisk.
6
Bring to the boil and simmer for approximately 15 minutes.
7
Remove from the heat and allow to rest before straining through a damp cloth.
Notes
This clarified bouillon is also known as double consommé and can be varied using any vegetables you like. Try flavouring it with a dash of Madeira wine and serving as a jelly with a slice of foie gras.
